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Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (315 g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk
  • ⅓ cup (70 g) packed light brown sugar
  • 3 tbsp ground cinnamon, divided
  • 1 tbsp all-purpose flour (for swirl)
  • 3 tbsp unsalted butter, melted, divided

Method
 

  1. Stir together ⅓ cup brown sugar, 2 tbsp cinnamon, and 1 tbsp flour. Drizzle in 1 tbsp melted butter and mix until crumbly and damp.
  2. Beat 1 cup butter and 1 ½ cups granulated sugar on medium speed until pale and fluffy, about 3 minutes.
  3. Add eggs one at a time, then vanilla. Whisk 2 ½ cups flour, baking powder, baking soda, and salt. Add dry mix in three additions alternating with buttermilk in two, mixing just until smooth.
  4. Grease and flour a 10-12 cup bundt pan. Spread half the batter in the pan, top with all the cinnamon mixture, then remaining batter. Run a knife through 4-5 times in a zigzag.
  5. Bake at 350°F (180°C) for 45-55 minutes, until a tester comes out clean. Cool in pan on a rack for 10 minutes, then invert onto a plate.
  6. Brush warm cake with remaining 2 tbsp melted butter. Mix reserved ¼ cup sugar with 1 tbsp cinnamon and sprinkle all over the cake, turning to coat.

Notes

The cake is best the day you bake it, but it stays moist and tender for days. If you skip the cinnamon sugar coating, dust with powdered sugar before serving. To avoid a dense swirl, don't press the sugar mixture into the batter; just sprinkle it evenly.